Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs have the spicy, tomato-ey, citrusy kick you expect from a Bloody Mary, but in deviled egg form!
Prep Time45 minutes mins
Cook Time0 minutes mins
Course: Appetizer
Cuisine: Low Carb, vegetarian
Keyword: eggs
Servings: 18 deviled eggs
Calories: 98kcal
- 9 large hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice
- 2 tablespoons tomato paste
- 1/2 teaspoon black pepper
- 1/4 cup chili lime seasoning salt we got ours at Trader Joe’s
- Garnish
- Celery leaves
- Miniature pepperoncinis
- Miniature dill pickles
- 3 slices of bacon cut into 1-inch pieces
Slice hard-boiled eggs in half lengthwise and gently press the yolk from the backside of the egg to pop it from the whites while keeping the egg white half intact.
Mash all of the egg yolks together in a medium bowl. Mash until they are as broken down as possible.
Add mayonnaise, vinegar, pickle juice, tomato paste, and black pepper to the yolk mixture and stir to combine.
Place chili lime seasoning salt into a small shallow dish. Dip the rim of each egg white half into the salt mixture to coat. Set aside.
Transfer egg yolk mixture to a piping bag and pipe (or simply fill with a spoon) into each egg white half to fill.
Create garnish skewers by placing a small chunk of desired garnishes onto a toothpick and then insert the toothpick into the filled egg.
Calories: 98kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1693mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg